Easy to Make Low FODMAP Pumpkin Biscuits
I was making our Pumpkin Chiffon Pie and had extra canned pumpkin around – and I was on a roll. What else could I make? I wanted to add a more savory pumpkin recipe to our already ever-expanding pumpkin recipe selection and then I remembered – Pumpkin Biscuits!
I hadn’t made them in years; it was time for Low FODMAP Pumpkin Biscuits.
Butter, Jam…or Ham?
I love these Low FODMAP Pumpkin Biscuits so much, partially because they taste damn good but also because I like them as much alongside chili or stew, slathered with butter, served with a dab or jam (I am partial to orange marmalade here) or go the savory route and load them up with mustard and ham.
Read All About Ham for much more info on how to buy a proper low FODMAP HAM! There is actually a lot to know about buying the best ham.
Back to the Biscuits
All biscuits must – MUST – be eaten right away. I take a hard line when it comes to biscuits and doughnuts.
There just is no getting around the fact that they need to be eaten right away – preferably warm!
But you can whip up the biscuits in the time it takes the oven to preheat, so it is all very possible.
Light? Fluffy? Or…
I like my biscuits light and fluffy, but rich and buttery at the same time. These Low FODMAP Pumpkin Biscuits are denser than our traditional Low FODMAP Biscuits due to the inclusion of the pumpkin.
There just is no way to get around it.
You could reduce the pumpkin to 1/2 cup (122 g) or 3/4 cup (183 g) but the pumpkin color and flavor will be lacking. These biscuits are a tad more dense than a classic biscuit.
Also, because of the density of the canned pumpkin and all of its moisture level it is vitally important to bake these long enough so that the insides have a chance to bake.
Low FODMAP Pumpkin Biscuits
These Low FODMAP Pumpkin Biscuits are easy to make and we like them with jam for breakfast - or, alongside your favorite soup or chili.
Low FODMAP Serving Size Info: Makes 20 biscuits; serving size 1 biscuit
- 2 1/4 cups (326 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon baking powder; use gluten-free if following a gluten-free diet
- 1 teaspoon salt
- 1/2 cup (1 stick; 113 g ) cold unsalted butter, cut into small pieces
- 1 cup (244 g) canned pumpkin, preferably Libby’s solid pack pumpkin
- 2 large eggs, at room temperature, beaten
- Position racks in upper and lower third of oven. Preheat oven to 400°F/200°C. Line two rimmed half-sheet pans with parchment paper; set aside.
- Place flour, sugar, baking powder and salt in a mixing bowl and whisk to aerate and combine.
Add the butter and cut in, using a pastry blender until the butter is cut into assorted sized pieces ranging from approximately 1/8 inch to 1/2 inch (3mm to 12 mm) in size. Add pumpkin and beaten eggs and stir in until evenly moistened and the dough just holds together.
- Empty dough onto a very lightly floured work surface and use hands to bring together gently. Either pat out or roll out to about 3/4-inch (2 cm) thickness. Cut out biscuits with a 2-inch (5 cm) round cutter (I find it helps to dip the cutter in flour to keep it from sticking). Gently gather together any scraps to cut out as many biscuits as possible. Place evenly spaced on prepared pans.
- Bake for about 15 to 20 minutes or until lightly browned on the bottom. Cool pans on rack for 5 minutes. Biscuits can be served warm or at room temperature and really should be enjoyed as soon as possible.
- Libby's canned pumpkin is reliably delicious, rich and smooth and will give you the best results in this recipe.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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